Omaha Steaks: Fish Cooking Chart

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All times in minutes

Ingredients

• All times in minutes
• Broil or Grill_______Side 1_Side 2
• Ahi Tuna, Medium Rare_80-90_60-70
• Ahi Tuna Steaks_______4-5_____3-4
• Chilean Sea Bass______7-8_____7-8
• Halibut Fillets________5-6_____4-5
• Mahi Mahi Fillets______6-7_____5-6
• Salmon Fillets, Wild___4-5_____3-4
• Swordfish Steaks______4-5_____3-4
• Pan Saute___________Side 1_Side 2
• Ahi Tuna, Medium Rare_80-90_60-70
• Ahi Tuna Steaks_______4-5_____3-4
• Chilean Sea Bass______6-7_____5-6
• Halibut Fillets________5-6_____4-5
• Mahi Mahi Fillets______6-7_____5-6
• Salmon Fillets, Wild___4-5_____3-4
• Swordfish Steaks______4-5_____3-4
• Bake 400_________Bake 400°F
• Ahi Tuna, Medium Rare_N/A
• Ahi Tuna Steaks_______10-12
• Chilean Sea Bass______N/A
• Halibut Fillets________12-14
• Mahi Mahi Fillets______14-16
• Salmon Fillets, Wild___10-12
• Swordfish Steaks______10-12

Details

Adapted from osincentives.com

Preparation

Step 1

Keep seafood frozen until used. Thaw under refrigeration immediately before use. The cooking times below are in minutes, unless noted and based on fully thawed products. All times are approximate. Cook until fish is opaque throughout without over cooking.Place fish on baking sheet.
Refer to cooking times above.

Broil or Grill:
Preheat broiler/grill. Brush the fish with melted butter/oil; season as desired.

Pan Saute:
Preheat 1 tsp. of cooking oil per portion over high heat. Season as desired.
Carefully place fish in pan; refer to cooking times below as reference.

Bake:
Preheat oven to 400°F. Brush the fish with melted butter/oil, season as desired.